Mini Mexican Pizzas

This is barely a recipe. Just something I came up with last night in order to use up more of my abundant patty pan squash. These little sun-shaped disks are absolutely adorable on your plate. If your family is not made up of adamant squash-haters, you will probably love this dish.

If you have never eaten patty pan squash, you can usually find them at your local farmers' market. They are considered a summer squash, which means they ripen along with zucchini during July and August. The skin is very thin and edible, not like winter squash. They come in both white and yellow. The taste is completely bland and inoffensive. Similar to zucchini but a little firmer and less watery.

Because my crop of patty pans has been quite overwhelming, I have given away more squash than I have eaten. My family is less than thrilled with the whole concept of squash. I thought this recipe would surely sway them, but only one daughter could stomach it. Story of my life. If one family member likes a dish, no one else will.

4 medium-sized patty pan squash
Olive oil
Salt and Pepper to taste
Pepper Jack cheese (or mozzarella)
Thick and chunky salsa (or thick tomato sauce)

Preheat oven to 425F. Slice patty pan squash in half horizontally to retain their round shape. Place halves on a baking sheet, cut side up. Spray with olive oil. Sprinkle with salt and pepper. Roast in oven for about 25 minutes or until just beginning to brown. Remove from oven and top with about 1 TB of cheese per squash half. Return to oven until cheese is melted and bubbly, about 2 minutes. Top with a spoonful of salsa (for Mexican) or tomato sauce (for Italian). Enjoy!

NOTE: You could of course add more toppings, such as sliced pepperoni, mushrooms, etc. Go wild!